Dairy Chemistry And Biochemistry

MILK LIPIDS 141

Prentice, J.H. (1969) The milk fat globule membrane 1955-1968. Dairy Sci. Abstr., 31, 353-6.

Richardson, T. and Korycka-Dahl, M. (1983) Lipid oxidation, in Developments in Dairy

Chemistry, Vol. 2: Lipids, (ed. P.F. Fox), Applied Science Publishers, London, pp. 241 -363.

Rossell, J.B. (1986) Classical analysis of oils and fats, in Analysis of Oils and Fats, (eds R.J.

Hamilton and J.B. Rossell), Elsevier Applied Science, London, pp. 1-90.

Towler, C. (1994) Dewlopments in cream separation and processing, in Modern Dairy.

Technology, Vol. 1, 2nd edn, (ed. R.K. Robinson), Chapman & Hall, London, pp. 61-105.

Walstra, P. (1983) Physical chemistry of milk fat globules, in Decelopments in Dairy Chemistry,

Vol. 2: Lipids, (ed. P.F. Fox), Applied Science Publishers, London, pp. 119-58.

Walstra, P. and Jenness, R. (1984) Dairy Chemistry and Physics, John Wiley and Sons, New

York.

Wilbey, R.A. (1994) Production of butter and dairy based spreads, in Modern Dairy Technology,

Vol. 1, 2nd edn, (ed. R.K. Robinson), Chapman & Hall, London, pp. 107-58.

Wooding, F.B.P. (1971) The structure of the milk fat globule membrane. J. Ultrastructure Res.,

37. 388-400.

Suggested reading

Fox, P.F. (ed.) (1983) Developments in Dairy Chemistry. Vol. 2: Lipids, Applied Science

Fox, P.F. (ed.) (1995) Advanced Dairy Chemistry, Vol. 2: Lipids, 2nd edn, Chapman & Hall,

Mulder, H. and Walstra, P. (1974) The Milk Fat Globule, Podoc, Wageningen.

Walstra, P. and Jenness. R. (1984) Dairy Chemistry and Physics, Wiley-Interscience, New York.

Webb, B.H. and Johnson, A.H. (1965) Fundamentals of Dairy Chemistry, AVI Publishing,

Webb, B.H., Johnson, A.H. and Alford, J.A. (eds) (1974) Fundamentals ofDairy Chemistry, 2nd

Wong, N.P. (ed.) (1980) Fundamentals of Dairy Chemistry, Vol. 1, 3rd edn, AVI Publishing,

Publishers, London.

London.

Westport, CT.

edn, AVI Publishing, Westport, CT.

Westport, CT.

Appendices

Appendix 3A Principal fatty acids in milk fat

See table overleaf.